Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Probably a dumb question....
Reply
 
LinkBack Thread Tools
Old 08-12-2009, 01:32 AM   #1
Suthrncomfrt1884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Rockford, Illinois
Posts: 4,079
Liked 25 Times on 23 Posts
Likes Given: 3

Default Probably a dumb question....

I recently brewed an Oktoberfest, 7-26-09. I used Wyeast California Lager yeast. At the time I brewed it, I didn't have a lager setup, but when my A/C is running, my basement stays at a consistant 65 degrees. To me, this was pushing it, even though this yeast is good up to 68.

The first few days it was at around 72 until I turned the air on. Since then it's been constant. The airlock stopped bubbling about a week ago ( I know...don't trust it). I haven't opened it up because I'm almost positive it shouldn't be done yet.

Anyone have experience with this yeast strain? Is it a fast finisher because of the high temps?

Also, what should I do if it is finished? I'm assuming it needs a diacetyl rest at about 75 degrees, but does it need to be cold conditioned at 35 like normal lagers? I guess what's confusing me is the type of yeast I used. Do I use it like a lager yeast, or like an ale? This is my first lager attempt, so I'm just trying to sort out what I need to prepare for in the next few weeks as I let it sit (I won't be moving it for at least another two weeks).

Any comments are appreciated.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...
Suthrncomfrt1884 is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2009, 02:42 AM   #2
SavageSteve
Feedback Score: 0 reviews
 
SavageSteve's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Connecticut
Posts: 990
Liked 7 Times on 4 Posts

Default

The fermentation is most likely done or very nearly done. I don't have experience with that specific yeast, but it's very reasonable for a beer to be done fermenting in a week or less. In general, higher temperatures produce faster fermentations.

If it is finished, then it's too late for a diacetyl rest, but I don't think this yeast even needs one. Warmer temperatures help the yeast clear up the diacetyl they produce. It is a lager yeast even though it ferments at higher temperatures than other lager yeasts.

Your beer will definitely benefit from lagering at ~34 deg. F. for a few months. It will clarify and some of the harsher tasting elements (if any) will fade away and you'll be left with a brilliantly clear, smooth, malty Oktoberfest.

In fact, all beers benefit from cold conditioning (lagering), even ones made with ale yeast.

-Steve

__________________
On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a
SavageSteve is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dumb Question mgo737 All Grain & Partial Mash Brewing 7 04-28-2009 11:41 PM
I am dumb and have a dumb question TurboBrew Bottling/Kegging 18 08-29-2008 06:08 PM
This may be a dumb question... but Whistlepig Cider Forum 1 04-24-2008 07:02 PM
Probably a dumb question pantherbrew Beginners Beer Brewing Forum 4 05-10-2007 09:48 PM
Probably a dumb question. Ryanh1801 All Grain & Partial Mash Brewing 11 04-13-2007 02:52 PM



Newest Threads

LATEST SPONSOR DEALS